Lesson 1
what MRE stands for
What is a meal ready to eat?
this needs to be added to activate a flameless heater
What is water?
a substance that you have BEFORE a chemical reaction
What is a reactant?
what we want our reaction to do
What is warm/heat up?
a good quality of instructions
What is...
- simple language
- numbered steps
- easy to read
- etc.
something that your design HAS to have
What is a criterion?
the temperature measurement system that scientists & the rest of the world besides the United States and a couple of other countries use
What is Celsius?
a substance you have AFTER a chemical reaction
What is a product?
The atomic symbol for aluminum
What is Al?
the temperature difference between a 1x Rxn 1x Food system and a 1x Rxn 2x Food system
What is the 2x food system heats up less?
something that your design cannot have
what is a constraint?
the reason why hand warmers are not a good alternative for MRE heaters
What is they do not get warm enough?
a reaction that gets warmer
What is an exothermic reaction?
the proportion of reactants that works the best
What is 0.5g of Al and 5.5g of root killer?
the reason why we don't have to heat our MRE food up to 75 degrees Celsius
What is because they are shelf-stable foods?
problems with MREs (name at least 1)
What is being too expensive, not being accessible, and/or using dangerous chemicals?
the difference between hand warmers & MRE heaters
What is MRE heaters get much hotter?
a reaction that gets colder
What is an endothermic reaction?
the scientific name for root killer
What is CuSO4?
What is copper sulfate?
an example of a shelf-stable food
an example of a non shelf-stable food
answers vary
the number of days one MRE can feed one person
What is one day?
what happens to particles as they heat up
What is speed up?
the combination of ingredients that got hotter
What are root killer, aluminium, and saltwater?
a stakeholder
What is someone who buys/uses our products?
a benefit of a paper design
a benefit of a 3d model
answers vary